Consumption of ultra-processed food (UPF) keeps increasing, most notably in Western countries, where consumption patterns are reported to be 50–70% of caloric intake. At the same time, an increasing number of epidemiological studies are linking high rates of consumption of UPF with serious health outcomes such as cardiovascular disease and even cancer. The degree of food processing can be determined by using the NOVA system classifying foods into four groups ranging from minimally processed to ultra-processed (UPF). Currently, however, there are significant gaps in our understanding of how these factors contribute to the disturbing rise in adverse health conditions. Exacting policy measures to change dietary patterns vary from country to country and are not available to most practicing clinicians. However, practical guidance at the individual clinician level can rely on the labeling tools available in most economically developed countries to both limit UPF intake and ensure nutrient quality and healthy food choices for their patients. UPF information conveyed on the front-of-package label and the back-of-package ingredients label contributes important consumer information defining the two dimensions of healthy food choices (nutrient content quality and degree of processing), informing consumers about healthy food choices at the point of purchase.